Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Peanut spread

a technology of peanuts and spreads, applied in the field of peanut spreads, can solve the problems of little inclination of consumers to sacrifice organoleptic properties in their favorite foods, and achieve the effect of reducing carbohydrates

Inactive Publication Date: 2005-06-30
UNILEVER BESTFOODS NORTH AMERICA DIV OF CONOPCO
View PDF13 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

"The present invention is about a peanut spread that has fewer carbohydrates but still has a desirable mouthfeel. The spread has 3.5 grams or fewer of adjusted carbohydrates per 2 tablespoon serving. The nut spread can include peanuts and vegetable oil, and may also include added protein, such as soy protein. The spread can also have a high intensity sweetener to improve its flavor. The level of added fat is typically 40% or greater, and the spread is not low in fat."

Problems solved by technology

Unfortunately, consumers show little inclination to sacrifice organoleptic properties in their favorite foods.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Peanut spread

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0055]

IngredientLevel %Peanut OilFood Materials Corp.22.98Ground Roasted Peanuts65.00StabilizerSta-Set FR, Loders Croklaan1.80SweetenerSucralose, McNeil Nutritionals0.01Microcrystalline CelluloseAvicel LM 310, FMC BioPolymer1.00Soy Prot. ConcentrateArcon F, ADM Protein Specialties8.00Salt1.21Total %100.00

[0056] The product is an acceptable, relatively soft peanut spread. In this example, peanuts with a fat content of 49.7%, protein content of 23.7%, total carbohydrate of 21.5%, and fiber of 8.0% would result in a peanut spread with a fat content of 57.3%, protein content of 20.9%, total carbohydrate of 16.6%, and fiber of 7.7%. A two-tablespoon serving, weighing approximately 31 grams, results in a adjusted carbohydrate level of 2.7 grams.

example 2

[0057]

IngredientLevel %Peanut OilFood Materials Corp.20.88Ground Roasted Peanuts64.00StabilizerSta-Set FR, Loders Croklaan1.90SweetenerSucralose, McNeil Nutritionals0.01Microcrystalline CelluloseAvicel LM 310, FMC BioPolymer0.00Soy Prot. ConcentrateArcon F, ADM Protein Specialties12.00Salt1.21Total %100.00

[0058] The product is an acceptable, firmer peanut spread. In this example, peanuts with a fat content of 49.7%, protein content of 23.7%, total carbohydrate of 21.5%, and fiber of 8.0% would result in a peanut spread with a fat content of 54.9%, protein content of 23.5%, total carbohydrate of 16.2%, and fiber of 7.4%. A two-tablespoon serving, weighing approximately 31 grams, results in a adjusted carbohydrate level of 2.7 grams.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A peanut or other nut spread with reduced levels of adjusted carbohydrates. The spread preferably includes peanuts, added peanut oil, added vegetable protein such as soy protein, and a stabilizer. An high intensity sweetener may also be included.

Description

BACKGROUND OF THE INVENTION [0001] Peanut butter and other peanut spreads are widely enjoyed and find a variety of uses. The most common use of peanut butter is in preparing sandwiches. Other uses include dipping and eating the peanut butter with edible carriers such as crackers or vegetable pieces. To a lesser degree, peanut butter is used in a variety of baking and cooking applications. Product characteristics which are responsible for peanut butter's wide acceptance and popularity are its flavor, its good nutritional properties and its suitability for consumption alone or in combination with a variety of other foods. [0002] Since common uses of peanut butter call for spreading, it is paramount that the product be of a soft consistency and be easily spreadable to avoid tearing bread or crumbling crackers. Additionally, since children are the largest group of peanut butter users, a soft and spreadable product will help to facilitate the application of peanut butter to bread, cracke...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(United States)
IPC IPC(8): A23L25/10
CPCA23L1/38A23L25/10
Inventor SLESINSKI, ALAN JOHNEICHELBERGER, EARL CARROLLWILKES, RICHARD STEVENPUNO, CHRISTOPHER BURCEWHITED, SONYA ANNETTE
Owner UNILEVER BESTFOODS NORTH AMERICA DIV OF CONOPCO
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com